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2018 Hai Lang Hao "Gao Shan Zhai Old Tree" Ripe Pu-erh Tea Brick | Yunnan Sourcing Tea Shop

2018 Hai Lang Hao "Gao Shan Zhai Old Tree" Ripe Pu-erh Tea Brick

by Hai Lang Hao
$23.25 - $810.75
$23.25
$23.25 - $810.75
$23.25

Hai Lang has done it again.  Hai Lang collected 230 kilograms of spring 2016 and spring 2017 harvested mao cha from Gao Shan Zhai Village  and had it painstakingly small-batch wet piled to perfection.  After 43 days of wet piling in a Menghai area tea factory, this light fermentation ripe pu-erh tea was stored for many months before being pressed (in 2018) into these 1000 gram bricks.

Gao Shan Village is nestled in the Yi Wu mountains NNE of Yi Wu town and is one of the highest elevation villages in the Yi Wu range.  Gao Shan village is inhabited by both Han and Yao people.  Our material is the combined mao cha of two Yao families' tea gardens.

Hai Lang is a pu-erh dealer and producer who has been around for 20 years.  He's unapologetically direct and cares more about quality and one upmanship than he does about anything else.  This is a good quality in a pu-erh producer, and it's that very quality that allowed him to undertake the expense and the risk to wet pile such a tea as Yi Shan Mo.  

1000 grams (1 kilogram) per brick

Pressed in 2018

Overall rating: 3.0 / 5 from 1 reviews.

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Not sure about this shou

"I found this shou very interesting, but I have mixed feelings about it. It is very sweet and doesn't taste like a typical shou at all. The fermentation is quite light, and you can clearly feel the Gao Shan Zhai material underneath it. There is a lot of sweetness, fruit, honey and dried fruit, and the cha qi is honestly crazy strong. The problem is that the fermentation keeps cutting through all of this. It feels like the good material is constantly trying to come out, but the fermentation doesn't let it fully show itself. Because of that, the tea feels stuck somewhere between sheng and shou. You can clearly tell that the raw material is very good, but the fermentation puts a layer over it and takes away some of what makes the material special. While drinking it, I kept thinking that this material could have been something really special as sheng. At the same time, I don't think this is a bad tea. It is actually quite interesting, and I enjoyed drinking it. I just don't feel that the fermentation and the material work together as well as they could"

— Daniil (3/5)

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